Black Risotto with Octopus and Chili Oil

El Rey del Pulpo > Octopus Recipes > Rice Dishes > Black Risotto with Octopus and Chili Oil
risotto negro con pulpo y tinta de calamar

Today we’ve got a tasty everyday recipe sure to delight anyone you serve it to. Don’t let the name black risotto with octopus and chili oil intimidate you. While you may have heard that risotto is a challenging dish to perfect, it is quite simple to make if you’ve got the patience to stir constantly for 15 minutes! Plus, this particular recipe has got that bit of kick to spice up dinner any night of the week!

  • To share: Serves 4

  • Difficulty: Medium

  • Time: 35 min

  • Serve as: Main course

  • Calories: 260 Cal/serving



Ingredients for 4 servings:

1 package precooked el Rey del Pulpo octopus, diced, tips reserved

1 3/4 cup Arborio rice, or other appropriate rice (see tips)
4.25 cups seafood or fish stock
1 onion, diced
1/2 leek, diced
2 cloves garlic, minced
1/3 oz squid or cuttlefish ink
1/2 cup white wine
1 tbs butter
Grated Parmesan cheese
Olive oil
2 cloves garlic
1 red chili
Small bunch fresh parsley
Olive oil


  • Start by preparing the oil. Mince the parsley, chili, and garlic. Using a fork, beat vigorously with a splash of olive oil. Reserve.
  • In a saucepan, sauté the onion and leek on low with a splash of olive oil.
  • When they are nearly translucent, toss in the garlic and sauté another few minutes.
  • Tip in the rice and brown a few minutes. Pour in the wine and let the alcohol evaporate, stirring occasionally.
  • Begin to slowly incorporate the hot liquid into the rice*, adding one ladle at a time. Do not add another until the rice has absorbed all the liquid from the previous ladle. Stir constantly so that the rice releases its starch and gets nice and creamy. *Add the squid ink to the first ladle of stock.
  • The rice will be done in about 15-20 minutes. Add in the diced octopus (not the tips).
  • Remove from heat and stir in the butter and a fair amount of grated Parmesan cheese.
  • Plate the risotto. Sear the reserved octopus tips over high heat with a splash of olive oil and set on top of the rice.
  • Pour a bit of chili oil on top and serve up this creamy, intensely flavorful black risotto.


If you’d like to modify the number of people this recipe serves, remember the proportion of liquid to rice should be three to one, i.e., a 3 oz serving of rice will require 9 oz of stock.

While the type of rice you use is absolutely critical, there are a number of rice types you can use for this black risotto with octopus recipe. Arborio and Carnaroli are the best options because they have the most starch.

Serve this dish immediately as this type of rice is best served freshly made to enjoy its texture and flavor.

If you’d like to make more tasty octopus rice dishes for your friends and family, give our Italian Octopus Risotto or Easy Octopus Rice recipes a go.

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